Categories: Chicken, Soup

Ingredients

• 2 tablespoons butter
• 1/4 cup chopped onion
• 1/4 cup chopped celery
• 1 jalapeño pepper, seeded and minced
• 2 tablespoons all-purpose flour
• 3 cups 2% reduced-fat milk
• 2 cups chopped roasted skinless, boneless chicken breasts (about 2 breast halves)
• 1 1/2 cups fresh or frozen corn kernels (about 3 ears)
• 1 teaspoon chopped fresh or 1/4 teaspoon dried thyme
• 1/4 teaspoon ground red pepper
• 1/8 teaspoon salt
• 1 (14 3/4-ounce) can cream-style corn

Directions

1. Melt the butter in a large Dutch oven over medium heat. Add onion, celery, and jalapeño; cook for 3 minutes or until tender, stirring frequently. Add flour; cook 1 minute, stirring constantly. Stir in milk and remaining ingredients. Bring to a boil; cook until thick (about 5 minutes).

Email to a friend | Print this recipe | Back